Nuts, seeds, herbs and spices all count towards 30 plants a week. Nuts and seeds count as one plant each. Some people count herbs and spices as a quarter because the portions are small, while others, including Veggie, count every plant equally. Either way, they're the easiest way to add variety without changing what you cook.
When you’re working towards 30 plants a week, some foods do a lot of work for very little effort. Nuts, seeds, herbs and spices are the easiest of all: they keep for months, need no preparation, and fit into meals you already make.
How they count
- Nuts and seeds count as one plant each. Walnuts, almonds, hazelnuts, cashews, chia, flax, pumpkin, sunflower and sesame all count fully.
- Herbs and spices: a quarter, or a whole? Because the portions are small, some people count four different herbs or spices as one plant. Others count each one as a full plant, which is simpler to track. Veggie counts every plant equally.
- Every different one counts. A seed mix of four seeds is four plants, and a spice blend adds each spice in it.
Nuts and seeds: one spoonful, several plants
A jar of mixed seeds is probably the single easiest way to add variety. Keep one next to the kettle and add a spoonful to:
- porridge, muesli or yoghurt in the morning
- salads and grain bowls at lunch
- soups, just before serving
- home-made bread, flapjacks or crumble toppings
Nuts work the same way. Rotating between walnuts, almonds, hazelnuts and cashews through the week adds four plants without any extra cooking. Nut butters and tahini count too.
Herbs and spices: variety in a pinch
Herbs and spices change the flavour of a dish, so they’re also the easiest way to keep familiar meals interesting. A few ideas:
- Finish with fresh herbs. Parsley, coriander, basil, mint or chives scattered over a dish at the end.
- Use a spice blend. Garam masala, za’atar, ras el hanout or Chinese five-spice each contain several different spices.
- Warm spices at breakfast. Cinnamon, nutmeg or cardamom in porridge or coffee.
- Swap your usual. If you always reach for oregano, try thyme, rosemary or smoked paprika instead.
A simple starter kit
If you want a small set to keep in the cupboard, this adds a lot of variety for little cost:
- A jar of mixed seeds (pumpkin, sunflower, flax, sesame)
- Two kinds of nuts, such as walnuts and almonds
- One spice blend you enjoy
- Cinnamon for sweet dishes
- A pot of a fresh herb you’ll actually use, such as parsley or basil
Keeping count of the small stuff
Small additions are easy to forget, and they add up. In Veggie, you add herbs, spices, nuts and seeds to your own catalogue alongside everything else, and each one counts as a plant. If you’d rather leave some out, simply don’t add them: your catalogue, your rules.
This guide is for general information only and isn’t medical or nutritional advice. If you have a nut, seed or other food allergy, or specific dietary needs, speak to a qualified professional.
Frequently asked questions
Do herbs and spices count as a full plant?
There's no single rule. Some people count them as a quarter each, so four herbs or spices make one plant. Others count every plant equally to keep things simple, which is how Veggie counts them. Pick one approach and stick with it.
Does a seed mix count as several plants?
Yes. Each different seed counts separately, so a mix of pumpkin, sunflower, flax and sesame seeds adds four plants.
Do nut butters and tahini count?
Yes. Peanut butter, almond butter and tahini are made from whole nuts, peanuts or sesame seeds, so they count as that plant. Peanuts are technically a legume, but they count either way.
Do dried herbs count as much as fresh ones?
Both count. Dried herbs are the same plant, just preserved, and they're handy for adding variety all year round.